Caribbean Jerk Chicken And Rice (Printable)
Spicy jerk-marinated chicken on coconut rice and beans, brightened with lime and scallions.
# What You'll Need:
→ Chicken & Marinade
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons vegetable oil
03 - 3 tablespoons soy sauce
04 - 2 tablespoons fresh lime juice
05 - 2 tablespoons brown sugar
06 - 4 garlic cloves, minced
07 - 4 green onions, roughly chopped
08 - 1 Scotch bonnet pepper, seeded and chopped
09 - 1 teaspoon ground allspice
10 - 1 teaspoon dried thyme
11 - 1 teaspoon ground cinnamon
12 - 0.5 teaspoon ground nutmeg
13 - 0.5 teaspoon ground black pepper
14 - 1 teaspoon salt
15 - 1 tablespoon fresh ginger, grated
→ Rice
16 - 1.5 cups long grain rice
17 - 1 can (15 ounces) coconut milk
18 - 1.25 cups water
19 - 1 can (15 ounces) kidney beans, drained and rinsed
20 - 2 green onions, sliced
21 - 1 garlic clove, minced
22 - 1 teaspoon salt
23 - 0.5 teaspoon ground allspice
# Directions:
01 - In a blender or food processor, combine soy sauce, lime juice, brown sugar, minced garlic, chopped green onions, Scotch bonnet pepper, ground allspice, dried thyme, ground cinnamon, ground nutmeg, ground black pepper, salt, grated fresh ginger, and vegetable oil; blend until fully smooth.
02 - Place chicken thighs in a large bowl or a zip-top bag; pour the marinade over chicken, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 2 hours or ideally overnight for deeper flavor.
03 - Preheat oven to 400°F. Remove chicken from marinade, letting excess drip off; conserve leftover marinade for basting.
04 - Heat a grill pan or skillet over medium-high heat. Sear chicken thighs skin-side down for 2-3 minutes on each side until golden.
05 - Transfer seared chicken to a baking dish. Brush with reserved marinade and bake for 25-30 minutes, until chicken is thoroughly cooked and juices run clear.
06 - Rinse rice in cold water until water runs clear. In a medium saucepan, combine coconut milk, water, rinsed rice, kidney beans, sliced green onions, minced garlic, salt, and ground allspice. Stir to incorporate.
07 - Bring contents to a gentle boil. Lower heat, cover, and simmer for 18-20 minutes until rice is tender and liquid is fully absorbed.
08 - Fluff rice with a fork. Plate jerk chicken atop coconut rice and beans. Garnish with additional green onions or lime wedges as desired.
# Expert Tips:
01 -
- The marinade infuses the chicken with layers of heat, sweetness, and earthy undertones that will make you want to lick your fingers clean
- It's a complete meal—the flavorful rice and beans complement that spicy chicken, so you barely need to think about sides
02 -
- Leaving the chicken in the marinade longer truly pays off—shortcuts make a difference you can taste
- I learned the hard way that forgetting gloves with Scotch bonnet pepper will haunt you every time you touch your face
03 -
- Give the rice a gentle fluff with a fork right after cooking to keep every grain light
- Searing the chicken before baking locks in juices and helps the skin crisp up even more